Health

Can chocolate lower your risk of stroke?

Eating chocolate may lower your risk of having a stroke, according to an analysis of available research that will be released today and presented at the American Academy of Neurology's 62nd Annual Meeting in Toronto April ...

Health

A cup of tea to prevent stroke

(PhysOrg.com) -- A cup of tea is good for you. At least three cups a day can reduce the chances of having a stroke by 20 percent.

Neuroscience

Chocolate: A sweet method for stroke prevention in men?

Eating a moderate amount of chocolate each week may be associated with a lower risk of stroke in men, according to a new study published in the August 29, 2012, online issue of Neurology.

Oncology & Cancer

Dry onion skin has a use

More than 500,000 tonnes of onion waste are thrown away in the European Union each year. However, scientists say this could have a use as food ingredients. The brown skin and external layers are rich in fibre and flavonoids, ...

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Flavonoid

Flavonoids (or bioflavonoids) (from the Latin word flavus meaning yellow, their colour in nature), are a class of plant secondary metabolites.

Flavonoids were originally referred to as Vitamin P, likely due to the effect they had on the permeability of vascular capillaries, but this term is rarely used now.

According to the IUPAC nomenclature, they can be classified into:

The three flavonoid classes above are all ketone-containing compounds, and as such, are flavonoids and flavonols. This class was the first to be termed "bioflavonoids." The terms flavonoid and bioflavonoid have also been more loosely used to describe non-ketone polyhydroxy polyphenol compounds which are more specifically termed flavanoids, flavan-3-ols (or catechins).

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